Serves: 10
Total Calories: 328

1 cup olive oil
12 cloves garlic, thinly sliced
20 to 25 oil-packed anchovies, chopped
3/4 cup unsalted butter (1 1/2 sticks), cut into large chunks
1/4 cup coarsely chopped fresh flat-leaf parsley
4 large fennel bulbs, trimmed and quartered
6 to 8 Belgian endive, break off leaves
1 large cauliflower, cut into florets

In a small saucepan, heat the olive oil over low heat. Add the garlic and anchovies and cook for 3 to 4 minutes. Add the butter and melt. Stir to break up the garlic and anchovies. Cook 2 to 3 minutes longer.

Pour into a large bowl and whisk until blended. Pour into a fondue pot and light the heat beneath it. Sprinkle with parsley. Serve the vegetables on a platter next to the bagna cauda.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 10
Total Calories: 328
Calories from Fat: 313

More Recipes from the Dinner Parties Cookbook:
*Dinners for Ten to Twelve
Apricot, Cherry, And Blueberry Crisp With Vanilla Bean Ice Cream
Arugula, Blood Orange, And Fennel Salad With Walnut Oil
Bagna Cauda With Fennel, Endives, and Cauliflower
Baked Three-Cheese Pasta With Pancetta
Broccoli Mash
Bruschetta With Chopped Tomatoes, Parsley, And Basil
Chicken à la Mama
Chopped Escarole Salad With Grapefruit And Avocado
Dark Chocolate Brownies With Coffee Ice Cream
Frisée Salad With Mushrooms, Tomatoes, And Red Onion
Rice Pudding With Brandied Cherries
Roasted Leg of Lamb With Mint Pesto
Roasted Mixed New Potatoes